Veggie Loaded Side Dish Bake Recipes

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MIXED VEGETABLE BAKE



Mixed Vegetable Bake image

Simple seasonings are all you need to flavor colorful roasted vegetables.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 50m

Yield 6

Number Of Ingredients 11

1 lb medium red potatoes, (about 4), cut into 1/8-inch slices
1 large onion, cut in half and into 1/4-inch slices
2 medium carrots, peeled, cut into 1/4-inch slices
1/4 cup extra-virgin olive oil
2 teaspoons finely chopped garlic
1 teaspoon dried thyme leaves
1 teaspoon dried tarragon leaves
1/2 teaspoon salt
1/2 teaspoon pepper
1 medium red bell pepper, cut into 1/4-inch slices
1 medium zucchini, cut into 1/4-inch slices

Steps:

  • Heat oven to 400°F. Spray bottom of 13x9-inch (3-quart) baking dish with cooking spray.
  • Place potatoes, onion and carrots in baking dish; toss with half each of the oil, garlic, thyme, tarragon, salt and pepper. Bake 10 minutes.
  • Meanwhile, in medium bowl, toss bell pepper and zucchini with remaining oil and seasonings. Stir into mixture in baking dish. Bake 30 to 35 minutes longer or until vegetables are tender; stirring halfway through bake time.

Nutrition Facts : Calories 180, Carbohydrate 21 g, Cholesterol 0 mg, Fat 1 1/2, Fiber 4 g, Protein 2 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 220 mg, Sugar 4 g, TransFat 0 g

VEGGIE LOADED BAKED POTATO BOARD



Veggie Loaded Baked Potato Board image

Perfect for game day or a fall dinner - no one will miss the ground beef with Pure Farmland's® Simply Seasoned Protein Starters in its place.

Provided by Pure Farmland

Categories     Side Dish     Potato Side Dish Recipes     Baked Potato Recipes

Time 1h35m

Yield 8

Number Of Ingredients 13

4 small small russet potatoes, skin scrubbed (about 2 lbs)
4 small sweet potatoes, skin scrubbed (about 2 lbs)
4 cups broccoli florets
1 tablespoon olive oil
½ teaspoon kosher salt
1 (16 ounce) package Pure Farmland® Simply Seasoned Plant-Based Protein Starters
1 (15 ounce) can reduced-sodium black beans, rinsed and drained
1 cup reduced-fat shredded Cheddar cheese
½ cup low-fat plain Greek yogurt
½ cup sliced red onion
½ cup low-sugar, low-sodium BBQ Sauce
¼ cup chopped fresh chives
2 small jalapenos, sliced

Steps:

  • Preheat oven to 425 degrees F. Line a large sheet tray with foil. Prick the russet and sweet potatoes 2 to 3 times each with a fork. Place on sheet tray in a single layer.
  • Roast 45 minutes (for sweet potatoes) to 55 minutes (for russet potatoes), or until tender. Let cool 10 minutes, then slit the top of each potato to open.
  • Line another large sheet tray with foil. Place broccoli on sheet tray. Toss with 1 tablespoon olive oil and 1/2 teaspoon salt. Roast for about 20 minutes, until tender and slightly charred. Let rest on sheet tray until warm, about 10 minutes. Transfer to a small serving bowl.
  • Meanwhile, heat a large, nonstick skillet over medium-high heat. Add Pure Farmland® Protein Starters. Break apart with spatula and cook until moisture has evaporated and product browns, about 12 to 14 minutes. Transfer to a serving bowl.
  • On a large serving board, arrange the potatoes, cooked Pure Farmland® Protein Starter, roasted broccoli, black beans, Cheddar cheese, Greek yogurt, red onion, BBQ sauce, chives, and jalapenos. Serve warm.

Nutrition Facts : Calories 379.9 calories, Carbohydrate 49.9 g, Cholesterol 4.2 mg, Fat 12.6 g, Fiber 7.8 g, Protein 19.4 g, SaturatedFat 1.2 g, Sodium 612.3 mg, Sugar 9.3 g

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